Vegan Sugar Cookies for Holidays & Special Occasions: The Fuss-Free, Crowd-Wow Recipe You’ll Bake on Repeat

If your cookies don’t make people stop mid-conversation and say “Whoa,” what are we even doing here? These Vegan Sugar Cookies are crisp on the edges, soft in the center, and decorated like you’ve got a professional pastry chef in your pocket. No weird aftertaste, no crumbly mess, and yes—grandma will approve.

You’ll get bakery-level results with simple ingredients and smart technique. Bake them once, and watch them become your signature move for every holiday, birthday, and “I just felt like it” occasion.

What Makes This Recipe Awesome

• Soft centers, clean edges. The dough holds shape beautifully, so your trees, stars, and hearts won’t morph into blob-creatures.
• No chilling marathons. A quick 30-minute chill makes the dough easy to roll and cut—no sticky drama.
• Classic flavor, zero dairy or eggs. Vegan butter and aquafaba mimic traditional texture without sacrificing taste.
• Works with any holiday theme. Cut-outs, sprinkle bombs, royal icing art—you choose the vibe.
• Perfect make-ahead. Dough freezes like a champ, and the baked cookies stay soft for days.

Ingredients

• 2 1/4 cups (280 g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 3/4 cup (150 g) granulated sugar (use organic cane sugar for vegan-friendly)
• 3/4 cup (170 g) vegan butter, room temperature (stick-style for best structure)
• 3 tbsp aquafaba (liquid from a can of chickpeas), lightly whisked
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract (optional but delightful)
• 1–2 tbsp non-dairy milk (only if needed to bring dough together)

For Easy Vegan Icing

• 1 1/2 cups powdered sugar, sifted
• 1–2 tbsp non-dairy milk (oat, almond, soy, your call)
• 1/2 tsp vanilla extract
• Pinch of salt
• Vegan sprinkles or sanding sugar, optional

Step-by-Step Instructions

1. Prep your station. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.

   Clear a rolling area and lightly flour it—future you will thank you.

2. Mix dry ingredients. In a bowl, whisk flour, baking powder, and salt. Keep it nearby like your trusty sidekick.
3. Cream the butter and sugar. In a large bowl, beat vegan butter and sugar for 2–3 minutes until pale and fluffy. This is non-negotiable—fluff equals tender cookies.
4. Add flavor and structure. Beat in aquafaba, vanilla, and almond extract until glossy and well combined.
5. Bring the dough together. Add dry ingredients to wet in two batches, mixing on low just until combined.

   If crumbly, add 1–2 tbsp non-dairy milk, a little at a time, until it forms a soft dough.

6. Chill quick. Flatten the dough into two discs, wrap, and chill for 30 minutes. It firms up for clean rolling and cutting.
7. Roll and cut. On a lightly floured surface, roll dough to about 1/4 inch thick. Cut shapes with cookie cutters.

   Re-roll scraps gently—don’t overwork or the cookies toughen.

8. Bake. Transfer to prepared sheets, spacing 2 inches apart. Bake 8–10 minutes, just until edges look set and barely golden. Soft center = cookie magic upon cooling.
9. Cool down. Let cookies rest on the sheet 5 minutes, then move to a rack to cool completely before icing.

   Patience = crisp edges + soft middles.

10. Make icing. Mix powdered sugar, vanilla, pinch of salt, and just enough non-dairy milk to create a thick, pourable glaze. Add more sugar to thicken or milk to thin. Color if you like.
11. Decorate. Dip, drizzle, pipe, or flood.

    Add vegan sprinkles while icing is wet. Allow 1–2 hours to set. Yes, that’s the hardest part.

Keeping It Fresh

• Room temp: Store decorated or plain cookies in an airtight container for 4–5 days with parchment between layers.
• Freeze dough: Wrap discs tightly and freeze up to 2 months.

  Thaw overnight in the fridge, then roll and cut.

• Freeze baked cookies: Undecorated cookies freeze best. Cool completely, then freeze in a single layer before stacking. Thaw and ice later for peak texture.
• Humidity hack: Add a slice of bread to the container to keep cookies soft.

  Replace when stale. Weird, but it works.

Why This is Good for You

• Allergen-friendly joy. No eggs or dairy means more friends can enjoy—without compromising taste.
• Sane ingredients. Minimal, recognizable components. You control the sugar and the flavor profile.
• Energy without the crash (relatively). Pair with tea or a snack plate for steady vibes, not a sugar freefall.

  IMO, balance > perfection.

• Mood-lifting ritual. Baking and decorating can be grounding, creative, and yes—therapeutic. Science-ish and also obvious.

Common Mistakes to Avoid

• Skipping the chill. Warm dough sticks, spreads, and ruins your cute snowflakes. Chill = clean cuts.
• Overbaking “for color.” These should look barely golden at the edges.

  Overbaked equals dry and sad.

• Using tub-style margarine. Too soft. Stick-style vegan butter gives structure for cut-outs.
• Overmixing. Once flour’s in, mix just to combine. Overmixing develops gluten and toughens the cookie.
• Adding too much flour while rolling. Dust lightly.

  Excess flour = chalky cookies. Non-stick mats help a ton, FYI.

Different Ways to Make This

• Lemon cardamom: Add 1 tsp lemon zest and 1/4 tsp ground cardamom. Glaze with lemon icing.
• Maple-vanilla: Swap 1/4 cup sugar for pure maple sugar.

  Finish with a maple glaze and flaky salt.

• Chocolate-dipped: Dip cooled cookies in melted vegan dark chocolate; add crushed peppermint for holiday flair.
• Funfetti vibe: Fold 1/4 cup vegan sprinkles into the dough and top with more after icing.
• Gluten-free swap: Use a 1:1 gluten-free flour blend with xanthan gum; add 1–2 tsp extra non-dairy milk if dry.
• Spiced winter edition: Add 1/2 tsp cinnamon and a pinch of nutmeg to the dry mix for cozy warmth.

FAQ

Can I make the dough ahead of time?

Yes. Refrigerate the wrapped dough discs for up to 3 days or freeze for up to 2 months. Let chilled dough sit at room temp 10–15 minutes before rolling so it doesn’t crack.

What can I use instead of aquafaba?

You can use 3 tbsp unsweetened applesauce or 3 tbsp non-dairy yogurt.

Aquafaba gives the cleanest snap and soft chew, but these swaps work well.

How do I keep the shapes from spreading?

Use stick-style vegan butter, chill the dough, avoid warm kitchens if possible, and don’t place cut-outs on hot baking sheets. If you’re picky about edges, chill cut cookies 10 minutes before baking.

Can I reduce the sugar?

You can drop the sugar to 2/3 cup without wrecking texture. Just note: less sugar = less tenderness and spread, and the flavor will be less classic “sugar cookie.”

How do I make crisp cookies instead of soft?

Roll slightly thinner (closer to 1/8 inch) and bake 1–2 minutes longer, watching carefully.

They’ll set crisper with more snap.

Is the icing hard-setting?

Yes, it sets firm enough for stacking when made thick and allowed to dry fully. For a shinier finish, whisk in 1–2 tsp light corn syrup (vegan-friendly).

Which vegan butter brands work best?

Look for stick-style options like Miyoko’s or Earth Balance sticks. They keep shape and offer buttery flavor without greasiness.

Can I flavor the icing?

Absolutely.

Try almond extract, lemon juice, peppermint, or orange zest. Start small—1/4 tsp can go a long way.

Wrapping Up

These Vegan Sugar Cookies deliver everything you want: buttery taste, clean cut-out edges, and a soft bite that screams “holiday hero.” The dough is forgiving, the steps are simple, and the decorating options are endless. Make a batch for your next celebration, then pretend it was effortless—because with this recipe, it honestly is.

Now grab the cutters, pick a theme, and claim your cookie crown.